Baked Lemon Risotto

DIFFICULTY
Easy Easy
COOK TIME
Under 30 min. Under 30 min.
SERVES
2-4 2-4
Baked Lemon Risotto
Main INGREDIENTS
  • Rice & Grains
Ingredients
Method

Ingredients

  • 2 Tbsp unsalted butter
  • 1 large shallot, finely chopped
  • 2?3 cup arborio rice
  • 1?4 cup white wine
  • 1 Tbsp lemon juice
  • 2 cups chicken stock, divided
  • 2 Tbsp heavy cream
  • 2 tsp finely grated lemon zest
  • 1 tsp finely chopped fresh thyme
  • 1 tsp finely chopped fresh parsley
  • Salt and black pepper to taste

  • Method

  • 1
    Preheat oven to 200°C.
  • 2
    Melt butter in the flower casserole over medium heat. Add shallot and cook, stirring occasionally, for 2 ? 3 minutes or until softened and translucent. Stir in rice and toss to coat. Add white wine and lemon juice,
  • 3
    and stir until liquid is mostly absorbed, about 2 minutes.
  • 4
    Add 1 1?2 cups of chicken stock and stir. Cover and bake 10 minutes. Remove lid and give the rice a good stir, then return to oven, uncovered. Bake an additional 10 minutes or until rice is tender. If risotto is too dry, add more chicken broth, a little at a time, until it reaches the desired consistency.(It will thicken a bit more upon standing.)
  • 5
    Stir in heavy cream, lemon zest and herbs. Season to taste with salt and pepper. Divide among serving bowls and enjoy.